Labna Yoghurt Cheese Recipes

YOGHURT CHEESE (LABNA)

Yoghurt Cheese (Labna) image

This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.

Provided by auntchelle

Categories Spreads

Time P1DT3m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

500 ml plain low-fat yogurt (best quality you can find)
salt (optional)
olive oil
mint leaf

Steps:

Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.

Nutrition Facts : Calories 63.6, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 70.7, Carbohydrate 7.1, Sugar 7.1, Protein 5.3

LABNA (YOGHURT CHEESE)

Labna (Yoghurt cheese) image

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Provided by Missy Wombat

Categories Cheese

Time P2DT5m

Yield 1 batch

Number Of Ingredients 6

Ingredients

2 kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

Steps:

Mix all ingredients together well.
Pour into a colander lined with muslin.
Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
Place in a large jar, then cover with a light olive oil.

LABNEH (LEBANESE CREAM CHEESE)

Labneh (Lebanese Cream Cheese) image

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Provided by LEBANESE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time P1DT5m

Yield 32

Number Of Ingredients 3

Ingredients

16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Steps:

Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g

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